Taste of Home
Mushroom Panzanella
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 8 servings.
My fresh take on classic Italian bread salad pairs well with grilled or roasted meats. —Jennifer Beckman, Falls Church, Virginia
Ingredients
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4 cups cubed sourdough bread
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6 tablespoons olive oil, divided
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1 teaspoon salt, divided
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1 pound sliced fresh assorted mushrooms (such as shiitake, oyster and cremini)
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1 garlic clove, minced
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2 tablespoons balsamic vinegar
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1 tablespoon stone-ground mustard
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1 teaspoon honey
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4 cups fresh arugula
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1 cup grape tomatoes, halved
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2 tablespoons pine nuts, toasted
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2 tablespoons golden raisins
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2 ounces fresh goat cheese, crumbled
Directions
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1.
Preheat oven to 450°. In a large bowl, combine bread, 2 tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an ungreased baking sheet. Bake until golden brown, 8-10 minutes. Cool to room temperature.
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2.
Combine mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake until tender, 10-12 minutes.
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3.
In another large bowl, whisk vinegar, mustard, honey, and remaining 2 tablespoons oil and 1/2 teaspoon salt. Add arugula, tomatoes, pine nuts, raisins, toasted bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately.
Nutrition Facts
1 cup: 210 calories, 13g fat (2g saturated fat), 5mg cholesterol, 506mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
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